Pyment, Reindeer, and cravings; a beautiful mix

how to make basic mead
Basic Dry mead
top logo for bergen beer and whisky festival with mjøderiet
Surfin the beer, choosing the mead !
Slow-cooked pyment moose

When Santas reindeers go out to pasture…



While it is not strictly hunting season, it is always mead season, and as such, I thought to share one of my more successful reindeer pot roast recipes.

Remember – I don’t use wine, I use mead. So for today’s pot roast, I will be making a pot roast using a

Pyment, a mead made with grape juice. This idea has been brewing ( pun intended) for a while, and as i had one bottle lying around,
I thought after last weeks video on how to make pyment that perhaps I should also show what else to do with it, then simply drinking it…..

Therefore – Let’s make roast!



  • 1-3 kilo rump/leg of Reindeer/deer
  • a few carrots, peeled and cut into about 3 cm pieces
  • 1-2 potatoes  – mid-sized
  • 2 large white onions
  • 2 turnips
  •  A good bunch self-harvested mushrooms
  • Olive oil
  • Pepper
  • Maldon salt / kosher salt
  • Herb-mix
  • 1-2 cubes of beef or game stock, dissolved in 3dl warm water
  • 5-6 garlic cloves
  • Pyment Mead – semi-sweet ( i like around 1.020-1.025 FG, higher FG can also be used )
  • Cornstarch

The way forward

Pot roast is the classic slow-cooker dish. Wild game, venison, is the perfect meat for cooking like this. Here in Scandinavia, we would use deer, moose, or Reindeer for this recipe. It gives this fantastic wild flavor which just cant be substituted by beef. Using the slow-cooker we secure the absolute best result; with juicy tender meat, and a stock that’s made from all the best of the ingredients we throw in.

When making this meal, roast from between 1 – 2.5 kg venison is optimal. Make sure the roast is nicely trimmed with all sinews gone. Spend a good time making it right. USe a good fillet knife, clean and trim the meat to perfection. When dimensioning for this roast – make sure you have plenty of space for the vegetables we are to put into the slow-cooker as well as the meat itself. Trying to stuff it all into the cooker simply will not do.

roast searedOne of the most important things to remember when making a roast of prime meat is to get a good sear on the meat before putting it into the slow cooker. If you have a good ventilator in the kitchen, you can do this inside – but from experience – its often good to just take it outside the house. If it gets to smoky, you can have a fire-alarm ruin the moment, or even worse – some well-meaning passer-by can alert the fire-department ( on your behalf).
I like to heat it up on a gas stove outside. I take my biggest frying pan, set it on the gas stove on full heat, and sear it off. USe a good amount of oil in the pan, to make sure you get as much contact with the meat as possible. Sear all sides, and don’t forget the top and bottom as well. A nice dark, nearly crispy sear is what i usually aim for.
This is also the time for seasoning the meat ( don’t worry- the mead comes later…. patience my young meadist… patience ). Add good quality salt. I prefer Maldon or flaky sea-salts, fresh ground peppers and perhaps some wild-mix seasoning. use what you have ( that you know goes well with venison / wild game meat )

Then its time to add it all to the slow cooker. Place the seared meat in the cooker, add new potatoes, carrots and onions. Turnips and mushrooms if you want as well. I tend to let in the carrots first. Due to their shape, they slide in-under the roast, thus leaving plenty of space for all the other veggies to fit in elsewhere.

Then add the beef stock, and the mead. IF you have extra mead available, treat yourself to a good flavor; you’ve done well so far. To add flavor to it all, i take the garlic cloves and flat-crush them before adding it to the cooker. This adds a little extra oomph.  Cover the cooker, and set it on.
Now let it slow cook and do what it does best for the next 10 hours. PAtience – it will so be worth it….

Time to enjoy

After 10 hours the meal is ready. Remove the meat and vegetable, leaving the juice. Thicken this with cornstarch, just enough so you get that perfect thickness. Flavor it. IT can now be seasoned more with pepper if you wish, and perhaps some butter to add richness and saltiness.

The roast itself will literally fall apart, so either be carefully slicing it into nice 1-1.5cm thick slices or simply tear it apart with forks. I try as much as i can to use the sharpest knife i have and slice it into fine serving pieces.
If served with fresh homemade sourdough bread; crispy, and tasty – then you will certainly be the hero of the day….

Oh – and be sure to double up on the recipe – there is no such thing as “i-don’t-want-leftovers-day” after this Sunday dinner ….



Høvdingen - Norwegian for Chieftain, is the nickname of the main author on This is a guy who despite having a full job at a normal company, dedicate all his free time to the pursuit of Viking knowledge, especially the use of natural ingredients in food and drinks. This is not to say that this guy is an expert on the subject - just very very interested ... Mead is one of the main interests, but the poor guy, this Chieftain - he has for some odd reason more an interest in the flavors, and less in the effect the alcohol has. Therefore- most of the mead he makes throughout the year - and that could be quite a lot - ends up with his VERY happy friends... ( and no .. there's no waiting list to be new mead-tasters ....)